Ingredients:
2 lb Yukon gold potatoes, peeled and thinly sliced
3 cups whipping cream
¼ cup chopped fresh flat-leaf parsley
2 garlic cloves, chopped
1½ tsp salt
¼ tsp freshly ground pepper
½ cup grated Parmesan cheese
Directions:
Preheat oven to 400̊F. Layer potatoes in a 13x9 inch or 3-qt. baking dish
Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
Bake at 400̊F for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.
Preparation time: 20 minutes
Total time: 75 minutes
Serves 8 to 10
Tips:
Gently stirring twice while baking promotes even cooking and creaminess to this dish. Pull out of the oven, stir once more, then sprinkle with cheese, and continue baking without stirring for a casserole that’s golden brown on top.
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